Production of Synbiotic Raspberry Jam with Inulin Content and Lactic Acid Bacteria
Keywords:
Raspberry jam, Synbiotic, Inulin, Lactobacillus acidophilus, Lactobacillus caseiAbstract
Inulin consists of unabsorbed fructans that increase absorption of calcium in addition to probiotic nature. pH, acidity, reducing sugars, brix and viability (survival) of probiotic bacteria in Synbiotic Raspberry jam produced by inulin content (0.5%, 1%, and 1.5%) and two bacteria of Lactobacillus (L.) casei and L. acidophilus (1.5×108 cfu/ml) have been examined during storage of treatments for four weeks. During four weeks of storage, pH level was reduced in synbiotic raspberry jam; rate of acidity was increased; and quantities of reducing sugars and brix were decreased. Due to consuming sugar and existing nutrients in fruit, number of probiotic bacteria was reduced during period of storage of treatments. The level of viability of probiotics varied within range (106 – 107 cfu/ml) for all treatments during four storage weeks. N3M1 treatment (1.5% of inulin and 108 cfu/ml L. casei) comprised of the highest viability rate in probiotics and it was introduced as premier treatment. Taste sensitivity assessment during first and fourth weeks of storage, N1M1 treatment (0.5% inulin with incubation of 108 cfu/ml of L. casei) possessed the highest score and N3M2 treatment (1.5% of inulin with incubation of 108 cfu/ml of L. acidophilus) obtained the lowest score among all of treatments.
Downloads
References
1. Espinoza YR, Navarro YG. Non-dairy probiotic products. Journal of Food Microbiology. 2010;27:1-11.
2. Gibson GR, Roberfroid MB. Dietary modulation of the human colonic microbiota: introducing the concept of prebiotics. Journal of Nutrition. 1995;125:1401-12.
3. Bartosch S, Woodmansey EJ, Paterson JC, McMurdo ME, Macfarlane GT. Microbiological effects of consuming a synbiotic containing Bifidobacterium bifidum, Bifidobacterium lactis, and oligofructose in elderly persons, determined by real-time polymerase chain reaction and counting of viable bacteria. Clinical Infectious Diseases. 2005;40:28-37.
4. Tripathi MK, Giri SK. Probiotic functional foods: Survival of probiotics during processing and storage. Journal of Functional Foods. 2014;9:225-41.
5. Aguilό-Aguayo IG, Solvina Fortuny R, Martin-Belloso O. Comparative study on color, viscosity and related enzymes of tomato juice treated by high intensity pulsed electric fields or heat. Journal of European Food Research and Technology. 2007;227(2):599-606.
6. Alwazeer D, Delbeau C, Divies C, Cachon R. Use of redox potential modification by gas improves microbial quality, color retention, and ascorbic acid stability of pasteurized orange juice. Journal of Food Microbiology. 2003;89(1):21-9.
7. Ashrafi F. Practical Microbiology: First published compilation, Ahsan Press; 2002.
8. Vinderola CG, Reinheimer JA. Enumeration of Lactobacillus casei in the presence of Lactobacillus acidophilus, Bifidobacteria and lactic starter bacteria in fermented dairy products. International Dairy Journal. 2000;10(4):271-5.
9. Soozandeh S, Saeedi Asl M, Haddad Khodaparast MH, Hossein Zadeh AA. Analysis of physicochemical properties of Persian turpentine tree green skin marmalade and optimization of formulation for the prepared marmalade: MA thesis, Islamic Azad University, Sabzevar branch; 2014.
10. Parvaneh W. Quality control and chemical tests of nutrients: Publication of Tehran University; 2011. 67-76 p.
11. Akin MB, Akin MS, Kirmaci Z. Effects of inulin and sugar levels on the viability of yogurt and probiotic bacteria and the physical and sensory characteristics in probiotic ice-cream. Food Chemistry. 2007;104:93-9.
12. Randazzo CL, Pitino I, Licciardello F, Muratore G, Caggia C. Survival of Lactobacillus rhamnosus probiotic strains in peach jam during storage at different temperature. Food Science and Technology. 2013;33(4):652-9.
13. Rezaei R, Khamiri M, Aalami M, Kashani Nejad M. Review on effect of inulin on physicochemical, rheological, taste, and survival properties of probiotics in frozen yogurt. Quarterly of Food Sciences and Industries. 2013;81(10):41-90.
14. Anonymous. Fruit juices testing techniques: National Iranian Standard No 2685, Institute of Standard and Industrial Research of Iran (ISIRI); 2007.
15. Amini Nia H, Razavi SH, Eivaz Zadeh A. Production of synbiotic celery extract drinking by means of Lactic acid bacteria. Quarterly of Food Sciences and Industries. 2016;51(13):103-10.
16. Mashayekh S, Hashemiravan M, Mokhtari F. Study on production possibility of probiotic fermented beverage based on mixture of pineapple, apple and mango juices. Journal of Chemical and Pharmaceutical Research. 2015;7(12):1132-7.
17. Licciardello F, Muratore G. Effect of temperature and some added compounds on the stability of blood orange marmalade. Journal of Food Science. 2011;76(7):1094-111.
18. Ghaemi H, Hesari J, Pour Ahmad R. Production of synbiotic ultra-refined white cheese using probiotic species of Lactobacillus acidophilus and inulin. E-Journal of Food Processing and Storage. 2010;2 & 4:19-32.
Downloads
Published
Submitted
Revised
Accepted
Issue
Section
License
Copyright (c) 2025 Setareh Rouhi (Author); Mahnaz Hashemiravan; Nazanin Zand, Sahar Nikouie Adl (Author)
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.